Warm seasons or not, I always buy a lot of lemons in the grocery. We use it for our drinks since lemons are known for their antioxidant properties. We usually slice them, put them in a pitcher along with mint leaves and cucumber slices, and voila- instant detox drink. I’m not a super health aficionado, but it feels good to actually eat and drink healthy sometimes. We eat rich food a lot, and a burst of lemon in them suits my worries.
See what our friends from Pixelated Crumb have to say about this recipe:
“This cake is even better the next day, with a stronger lemon flavor. It’s fresh and bright and a wonderful replacement for chocolate cake on a hot summer day.”
My family is in love with this lemon bundt cake. Usually, they know what’s good for them and this is one of those. Enjoy the refreshing yet sweet taste of this bundt cake!
Ingredients
2 sticks Land O Lakes unsalted butter, at room temperature
2 1/2 cups Domino sugar, divided
4 large Eggland’s eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups Gold Medal all-purpose flour
1/2 teaspoon Clabber Girl baking powder
1/2 teaspoon Clabber Girl baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice, divided
3/4 cup Borden buttermilk, at room temperature
1 teaspoon McCormick vanilla extract
2 cups Domino confectioners’ sugar, sifted
Instructions
Heat the oven to 350F. Grease and flour your bundt pan.
Cream the butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the butter and sugar mixture, beginning and ending with flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
When the cake is done, let it cool 10 minutes and then invert it onto a rack set over a tray or baking sheet. Poke it full of holes with a toothpick and spoon the lemon syrup over the cake. Let the cake cool completely.
For the glaze, combine the confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of the cake, and allow glaze to drizzle down the sides.
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Quick Tip: You can add nuts on top if you want.
Thanks again to Pixelated Crumb for this amazing recipe.
